This is a tale of two sisters.

One sister meticulously plans a weekly menu every Sunday and has a devout following of friends and family who use that menu.

And then there’s me. I can’t even seem to follow along when it’s all laid out for me.

There are some (rare) days when I think about what to make for dinner early in the day. I even sometimes pull out a cookbook and follow a recipe. On those days, I buy the groceries and get the food cooked and ready before the kids walk in from school. But most days are a marathon. I make a quick stop at the supermarket on my way home at three or four o’clock and grab some ingredients that will hopefully turn into a nourishing dinner in about an hour. I look for ingredients with minimal prep time and short cooking time and try to use flavors that are familiar enough that everyone will find at least one thing they like.

Follow me as I give you a peek into what a weeknight dinner might look like. This chicken was inspired while talking dinner plans with my friend Sefi. Super simple yet so full of flavor!

Quick-and-Easy Sheet Pan Dinner

SERVES 6

Protein

HONEY-GARLIC PARGIYOT

• 3½ lb (1.59 kg) pargiyot
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 Tbsp onion soup mix
• 2 Tbsp oil
• ½ cup honey-garlic sauce

Side

SMASHED BABY POTATOES

• 3 lb (1.36 kg) baby potatoes
• 3 Tbsp oil
• 1 tsp salt
• 1 tsp garlic powder
• 2 tsp paprika
• ½ cup crispy fried onions

Vegetable

HERBY BABY PEPPERS

• 1 lb (450 g) baby peppers
• ¼ cup oil
• 2 cubes frozen garlic
• 2 cubes frozen parsley
• 2 cubes frozen basil
• salt and pepper, to taste

Preheat oven to 425°F (220°C). Line three baking sheets with parchment paper.

To prepare the pargiyot, combine spices and oil in a bowl. Add cleaned chicken and coat well. Allow to sit for at least 15 minutes.

Place pargiyot on a baking sheet (or in a Pyrex dish) and brush generously with honey-garlic sauce.

To prepare the potatoes, fill a pot with salted water and bring baby potatoes to a boil. Allow to cook until fork-tender. When potatoes are cooked, drain and season well with oil and spices.

Lay potatoes on a baking sheet. Top with a piece of parchment paper and, using a glass or other heavy, flat-bottom utensil, smash the potatoes so that they break and flatten slightly. Remove the top sheet of parchment paper. Top potatoes with crispy fried onions and spray generously with cooking spray.

To prepare the peppers, mix oil, garlic, parsley, basil, salt, and pepper in a small bowl. Lay baby peppers on a baking sheet and coat generously with seasoned oil.

Place chicken, potatoes, and peppers into the oven and bake for 30–40 minutes. Rotate the pans halfway through for even cooking.

Tip: Kitchen shears are the most efficient way to clean the extra fat and sinews off the pargiyot.

(Originally featured in Family Table, Issue 892)